Vittoria's Rare Tuscan Secret: The Dish Even Italians Don't Know!

In the hamlet of San Luigi in Garfagnana, this vegetable and maize dish is known as Pitonca. Elsewhere in Tuscany it may be called farinata, incavolata or polenta ficca. Traditionally it was made during the winter pig slaughter, when families had fresh lard from the preparation of Biroldo sausage. Large batches were shared among neighbours and, perhaps even more importantly, fried in slices the following day. Vittoria shows us her way of making it. You can find the recipe here: https://pastagrannies.theclubb.co/rec... Join the Pasta Grannies community: be closer to the grannies and support our work!:    / @pastagrannies